One of the things on my summer bucket list is to cook once per week out of a cook book. Cooking a meal out of a cookbook—what a concept, right?! But in this era of technology that we are in, sometimes it feels like there is no need to pick up a physical cook book when you have thousands of other recipes at the disposal of your fingertips. Well, that changed once I got What’s Gaby Cooking cookbook in the mail a few weeks ago and saw all of the yummy recipes. Reading through the cookbook and seeing all the beautiful dishes, I felt inspired to try new recipes and be more adventurous this summer when cooking.
So for the next few months, I am going to try to share a recipe per week with you all from a cookbook (a ton will probably be from What’s Gaby Cooking but I’ll try to mix it up).
Okay, one last thing before I get to the recipe. This salad is SO good. The chicken marinade is so tasty and the mix of sweet and salty flavors is verryyyyy nice (said in Borat voice). Like, I am mildly obsessed and want to make again ASAP. I love everything about it…except the dressing. I wasn’t a huge fan of the homemade dressing. I ate the salad as leftovers and used Trader Joe’s Onion Bacon Vinaigrette dressing and it was DELICIOUS! And it was clearly much easier :).
2 heads of romaine, chopped
2 ears of corn, shucked, steamed & cut off cob*
6 strips bacon cooked**
8 strawberries, quartered
1 ripe avocado, cut into thin slivers
1.5 pound of chicken tenders
1 tablespoon olive oil
2 chipotle adobe chilies, chopped w/ sauce
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon black pepper
Dressing (or use Trader Joe’s Onion Bacon Vinaigrette):
1 lemon, juiced
1 tablespoon champagne vinegar (I used prosecco vinegar, hayyy)
2 gloves garlic, finely chopped
1 shallot, finely chopped
1/3 cup olive oil
Salt & pepper
*I steam my ears of corn using this nifty contraption – fill halfway with water and microwave for 4-5 minutes. I microwave one ear at a time.
**Place strips of bacon into a cold oven and heat oven to 400 or 425 and cook for 18-20 minutes
- Marinate chicken: Mix chicken marinade ingredients together in a large ziplock bag. Add in chicken tenders and toss to coat. Let marinate in fridge for at least an hour or up to 12 hours.
- Cook chicken (I did mine on the grill…all by myself! For 15 minutes over medium/high heat)
- Assemble salad – layer romaine, corn, bacon, strawberries, avocado , & chicken. Add dressing and toss to combine.